Comments on: Limoncello Ricotta Almond Cake (and Gluten-free too!)

By: Diane Palmintera

Diane Palmintera — Sat, 24 Sep 2022 00:54:05 +0000

I’ve made this cake twice now and love it. I do not like overly sweet desserts and this is just right. You can sweeten it by topping it with vanilla ice cream and a limoncello syrup. A simple, yet sophisticated taste.

By: Rachel

Rachel — Wed, 17 Aug 2022 22:32:40 +0000

I make this regularly. For reasons of dietary restrictions, I half the sugar and sub goat chèvre for the ricotta. Sometimes I slide in a couple handfuls of dark chocolate wafers, by hand, after the batter is in the pan.
The only thing that would make me happier would be if instead of making it,I could snap my fingers and someone would hand me a slice.

By: Michele

Michele — Wed, 25 May 2022 09:37:18 +0000

In reply to Kim. Grazie mille, Kim!!

By: Kim

Kim — Tue, 10 May 2022 10:51:21 +0000

I made this cake today for my birthday and took to work.

It was amazing and everyone was so impressed. I found the recipe so easy and served it with a dollop of cream.

This is now one of my new favs cant wait to share again.

By: Michele

Michele — Wed, 08 Sep 2021 11:15:09 +0000

In reply to Diane Palmintera. Awesome idea!! And great to hear you are from the area. Thanks for the great suggestions and comment! Michele

By: Diane Palmintera

Diane Palmintera — Thu, 19 Aug 2021 13:28:18 +0000

I made 1.5 X the recipe for a dinner party (using 350 degrees, about 55 minutes). It was a hit. I added a good quality vanilla ice cream (as suggested) and some limoncello syrup over the ice cream from extra sweetness (recipe below). I will definitely make again. By the way, I too am from Pittsburgh originally and moved to N.VA many years ago, but still visit family there and cheer on the Steelers.
Limoncello Syrup
Ingredients
• ¼ cup fresh lemon juice
• ¾ cup sugar
• ¼ cup Limoncello liqueur
• lemon zest from 1 average-size lemon
Instructions
1. Combine lemon juice and sugar in a medium-size microwave-safe bowl. Stir well and place in microwave on high power for 2 1/2 to 3 minutes, or until mixture is boiling and sugar is dissolved. Watch carefully to make sure mixture does not boil up over the top. You can also place ingredients in a medium-size saucepan and bring to a boil. Cook until sugar is dissolved.
2. Add lemon zest and Limoncello and stir to combine. Cool, then pour into a bottle or jar and store in the refrigerator covered tightly.
3. Drizzle over fresh fruit, yogurt, ice cream and desserts or stir a spoonful into a cup of tea.
https://thecafesucrefarine.com/limoncello-syrup/#wprm-recipe-container-25057

By: Ellen

Ellen — Fri, 25 Dec 2020 16:34:14 +0000

This is a great recipe! I’ve made it twice, first time for Thanksgiving when I just kept my iPad open & followed the recipe. I made it last night (Christmas Eve) & worked from a copy that I’d printed….but didn’t notice that it had scaled up to 2x ! There was a serious overflow of that wonderful batter into the oven 🙁 So the cake doesn’t look as pretty but it still tastes great.

By: Michele

Michele — Fri, 11 Dec 2020 11:20:53 +0000

In reply to Debbie. Parchment always helps to keep it from sticking to the bottom!

By: Debbie

Debbie — Wed, 09 Dec 2020 17:27:02 +0000

Do I need to line the pan with parchment paper? I saw this in instructions on another website…
Thank You!

By: Michele

Michele — Sun, 06 Dec 2020 11:42:23 +0000

In reply to Betty.

Yes – I do store in the fridge. Yes – this cake is moist so best to leave the parchment rather than try to remove. Grazie! Michele